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Spaghetti and meatballs
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| Abruzzese Italian Meatballs and Spaghetti Print Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4 Ingredients | |
| 1 package | Carando® Abruzzese Italian Meatballs |
| 1 tbsp | extra virgin olive oil |
| 5-6 large | tomatoes on the vine, seeded and diced |
| 2 large cloves | garlic, finely chopped |
| a bunch | fresh basil, diced |
| a few sprigs | fresh oregano, diced |
| 4 tbsp | unsalted Butter |
| 8 ounces | spaghetti |
Parmesan Reggiano cheese to serve.
Instructions
Preheat the oven to 375º. Place the meatballs on a silicone baking mat and cook for 10 minutes. Turn over and cook for 10-15 minutes more (internal temperature should be 165ºF.)
While the meatballs are cooking put a pot of water on to boil and add the spaghetti.
Seed and chop the tomatoes into chunks and place in the pan with the olive oil.
Cook the tomatoes until they have started to reduce and form a slightly chunky sauce consistently, about 15-20 minutes.
Continue cooking the tomatoes until you get a nice chunky marinara. and then add the minced garlic and butter. Cook gently.
Place the cooked meatballs to the sauce and coat well. Add the fresh herbs and mix well.
Just before serving, stir in the drained spaghetti. Stir well to coat.
Spoon the spaghetti into serving bowls. Top with the cooked meatballs and spoon the remaining sauce over. Sprinkle with grated Parmesan Reggiano Cheese, and sprinkle with minced basil.
Serve with a tossed salad or some crusty garlic bread. Enjoy...Viva Italia!!
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